I used to make biscuits like my mom, which had no recipe. It was flour, baking powder, salt, bacon fat or some kind of oil, and milk…everything eyeballed and guesstimated. ..no measurements. They worked, but I was always after a better recipe…I wanted KFC biscuits or McDonalds biscuits. Every time I saw a cooking show or a cookbook with a biscuit recipe, I tried it. I was usually disappointed. Over the years, I have taken elements from other recipes, added a thing or two of my own, and have come up with this recipe. I consider it biscuit perfection. If you put it together properly…without over-working the dough, they turn out perfect. Squeeze them closely together for particularly high and fluffy biscuits; spread apart on a cookie sheet for lower, crispier biscuits, or just touching for somewhere in between (pictured).
2 cups all-purpose flour
1 TBS. baking powder (Make SURE baking powder is not old!)
1 tsp. salt
1/4 tsp. baking soda
1 stick (8 TBS) unsalted butter, cold (if using salted, use only 3/4 tsp. of salt) cut into 1/2-inch pieces
3/4 cup milk (I use 1%)
1 tsp. canola (or vegetable) oil
Preheat oven to 425 degrees.
In a mixing bowl, combine dry ingredients together with a fork or whisk. Cut in the shortening using a pastry cutter or pulse in food processor until mixture resembles coarse crumbs.
Crack egg into a one cup measuring cup, and add milk until it makes one cup of liquid, total. Add 1 tsp. canola oil to milk/egg mixture, and mix with fork until well blended.
Turn dough out onto floured surface (also sprinkle top of dough with flour so it’s not sticky). Gently fold the dough over itself, patting lightly, 3
or 4 times to create layers. Roll dough out to 3/4-inch thick.
Transfer dough rounds to a sheet pan. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 18 to 20 minutes until golden brown. Brush with butter again and serve.
NOTE: Shortening may be substituted for butter.